My Brownie Baking Disaster and How I Redeemed Myself
while I was going through one of my sugar cravings, I decided to try my hand at
baking brownies. It turned into a baking disaster.
At first I thought it was because I was baking it too slowly.
But soon I discovered that what I had essentially was mushy chocolate mix that
was too oily to even bake properly. Nothing could save it, so it was quickly
Not to be discouraged, I tried my hand at making Praline
sticks of butter
squares of baking chocolate
cup of flour
teaspoons vanilla extract
Melt the chocolate squares and butter together. Mix lightly
beaten eggs with the sugar, flour, vanilla extract and a pinch of salt. Add the
melted chocolate mixture. Spread in a 13 x 9 x 2 inch pan. Combine the 3
tablespoons of the melted butter, the brown sugar and pecans. Sprinkle evenly
over the batter.
Bake for 25 to 30 minutes in a 350 degree oven. Do not overcook.
Brownies should be creamy in the center.
The only thing I did differently was take out the pecans for the
topping and sprinkle chocolate chips on top of the melted butter and brown sugar
instead. I prefer not to have nuts in or on my desserts (with rare exceptions,
like macadamia nut cookies- - yummy).
These brownies turned out better, so I figure I've redeemed
myself for the previous brownie baking bust.
This article provided by Kori Puckett, publisher of 300+ delicious, old
fashioned, homemade dessert recipes at